Cinnamon Walnut Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

INGREDIENTS

For the cupcakes

  • 1 ⅔ cup all-purpose flour

  • 1 cup granulated sugar

  • ¼ teaspoon baking soda

  • 1 ½ teaspoon baking powder

  • ½ teaspoon cinnamon

  • ¼ teaspoon kosher salt

  • ¾ cup unsalted butter , melted

  • 1 large egg + 2 egg whites, room temperature

  • 1 teaspoon vanilla extract

  • ½ cup whole milk plain Greek yogurt, room temperature

  • ½ cup Mariani Original Walnutmilk

  • ½ cup finely chopped walnuts

For the frosting

  • 1 cup (2 sticks) unsalted butter

  • 4 ½ cups powdered sugar

  • 2 tablespoon Mariani Original Walnutmilk

  • ½ teaspoon cinnamon

  • Optional: 3 tablespoons chopped walnuts, for topping

INSTRUCTIONS

  1. Preheat the oven to 350℉ and line a muffin pan with cupcake liners.

  2. In a large bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, and salt.  Set aside.

  3. In a separate bowl mix the melted butter, egg, egg whites, vanilla, yogurt, and walnutmilk.

  4. Add the wet ingredients to the dry ingredients until you have a smooth batter.  Stir in the chopped walnuts.

  5. Spoon the batter into the prepared cupcake pan, filling each liner about ½ of the way.  Bake for 18-20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

  6. While the cupcakes are baking, make the frosting.  In a stand mixer or hand mixer with beater attachments, beat the butter until smooth and creamy.  Add the powdered sugar to the butter 1 cup at a time, mixing after each addition, until all is incorporated.  Add the cinnamon and walnutmilk and mix until all ingredients are evenly combined.

  7. Once the cupcakes are finished baking, let them cool for at least 10 minutes.  Then pipe on the frosting and finish off with a sprinkle of chopped walnuts on top.

Kristen Holden